鸡蛋新鲜度检测指标评价与预测模型构建  

Model Construction of Prediction and Evaluation in Egg Freshness Index

作　　者：智秀娟[1] 邢英豪 仝其根[1] 伍军[1] 杜斌[1] 

机构地区：[1]北京农学院食品质量与安全北京实验室蛋品安全生产与加工北京市工程研究中心,北京102206 [2]北京广度漫想科技有限公司,北京102488

出　　处：《中国食品学报》2017年第11期262-268,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市教委面上项目(KM2015100220013);北京市农委项目(2013010101)

摘　　要：以产后24 h的新鲜鸡蛋为试验对象,研究温度(25±3)℃,相对湿度30%~60%的超市环境条件下,鸡蛋失重率、持重率、密度、气室直径、气室高度、哈夫单位、蛋黄、蛋液p H值等参数的变化情况,以期构建鸡蛋新鲜度的预测模型,评价鸡蛋的货架期。分析表明:哈夫值、密度和气室直径增加百分比是鸡蛋新鲜度较为可靠的指标,各指标间具有一定的相互指示功能。优选指标的模型方程可以预测鸡蛋在超市流通环境下的货架期。Utilizing postpartum fresh eggs in 24 h as samples, the egg weight loss, weight ratio, density, gas chamber diameter related parameters, gas chamber height related parameters, Haugh unit, egg yolk, p H value and other parameters were investigated to build a prediction model of egg freshness evaluation and egg shelf life under the conditions of temperature（25 ± 3） ℃, relative humidity（30%-60%） in the supermarket. The results showed that Haugh value, density and the ratio of the increase of gas chamber diameter were more reliable indictions for egg freshness. Furthermore, the Haugh value, density and the ratio of the increase of gas chamber diameter can be considered to have very close correlation in the prediction of shelf life. The model equation of optimization index can be used to predict the shelf life of eggs in the supermarket circulation environment.

关 键 词：鸡蛋 新鲜度 指标评价 聚类分析 模型构建 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]